If you’re craving a cozy bowl of comfort food, this Cheeseburger Soup with macaroni is about to become your new favorite. It’s creamy, cheesy, hearty, and comes together in just 30 minutes—all in one pot! The best part? No Velveeta here. Just real, wholesome ingredients that you can feel good about serving your family.

Imagine all the flavors of a juicy cheeseburger—savory beef, melty cheese, and toasty buns—mixed with the creamy goodness of macaroni and cheese. That’s exactly what you get in this soup: rich broth, al dente pasta, sharp cheddar, and seasoned ground beef in every bite.

Why You’ll Love This Cheeseburger Soup

One pot, 30 minutes – Weeknight-friendly with easy cleanup.

Made with real ingredients – No processed cheese, just fresh cheddar and cream.
Customizable – Swap the beef for turkey, beans, or even plant-based meat.
Family-approved – Comfort food that both kids and adults will love.

Ingredients You’ll Need

Ground beef – 80/20 ground beef is flavorful, but you can substitute turkey, chicken, beans, or plant-based meat. Add bacon for a smoky twist.
Onion, carrot & celery (mirepoix) – A classic soup base that adds depth. Use pre-chopped to save time.
Garlic – Fresh is best, but garlic powder works in a pinch.
Dried herbs – Oregano and thyme, or swap with Italian seasoning.
Flour – Helps thicken the broth for that creamy texture.
Chicken broth – Vegetable or beef broth also work.
Elbow macaroni – Any short pasta works, or use diced potatoes or cauliflower for a low-carb option.
Heavy cream – Makes the broth rich and silky. Half-and-half works too (thinner soup).
Sharp cheddar – Shred your own for the best melt and flavor.
Optional toppings – Hamburger bun croutons, green onions, extra cheese, or pickles for a fun burger touch.

How to Make Cheeseburger Soup

Make the croutons (optional): Cube sesame seed hamburger buns, toss with olive oil and seasonings, and bake at 400°F for 10 minutes until golden and crisp.
Cook the beef: In a large pot or Dutch oven, brown the ground beef with oregano, thyme, salt, and pepper. Remove and set aside.
Sauté the veggies: Melt butter in the same pot. Add onion, carrot, and celery with salt and pepper. Cook until softened, then stir in garlic and herbs.
Make the roux: Sprinkle in flour and cook for 1 minute, stirring. Deglaze with a splash of broth, scraping up any browned bits.
Add broth & pasta: Pour in the rest of the broth and the macaroni. Simmer 5–7 minutes, until pasta is al dente.
Finish with cream & cheese: Stir in heavy cream and cheddar until smooth and creamy. Add the beef back to the pot and heat through.
Serve: Ladle into bowls and top with bun croutons, green onions, and extra cheese.

Tips for the Best Cheeseburger Soup

Shred your own cheese – It melts smoother than pre-shredded.
Adjust thickness – The soup thickens as it cools. Add more broth or cream to loosen if needed.
Cook pasta separately for make-ahead – If storing or freezing, keep noodles separate so they don’t get mushy.

FAQs

What is cheeseburger soup made of?
It’s a creamy soup made with ground beef, veggies, pasta (or potatoes), cheddar cheese, broth, and cream.

Can I make it without pasta?
Yes! Try diced potatoes, cauliflower, or keep it low-carb with extra veggies.

How do I reheat leftovers?
Warm on the stovetop with an extra splash of broth or cream to bring back the creamy texture.

Storing & Reheating

Fridge: Store in an airtight container for 2–3 days.

Reheat: Gently warm on the stove, adding broth or cream if needed.
Freezer: Best frozen without pasta. Add fresh cooked noodles when reheating.

Flavor Variations

Add crispy bacon for Bacon Cheeseburger Soup.

Swap cheddar for pepper jack for a little spice.
Top with pickles, diced tomatoes, or sour cream for burger-style toppings.

This One-Pot Cheeseburger Soup is the ultimate cozy dinner—creamy, cheesy, and loaded with flavor. Serve with a side of garlic bread or bun croutons, and you’ve got a comfort food classic everyone will request again and again.

One-Pot Cheeseburger Soup

Ingredients:

1 lb ground beef (or turkey/plant-based)
1 onion, diced

1 carrot, diced
1 celery stalk, diced
3 cloves garlic, minced

1 tsp dried oregano
1 tsp dried thyme
2 tbsp butter

¼ cup all-purpose flour
4 cups chicken broth (or beef/vegetable)
2 cups elbow macaroni (uncooked)

1 cup heavy cream
2 cups sharp cheddar cheese, shredded
Salt & pepper, to taste

Optional: hamburger bun croutons, green onions, bacon

Instructions:

In a large pot, cook ground beef with oregano, thyme, salt, and pepper until browned. Remove and set aside.

In the same pot, melt butter. Add onion, carrot, and celery; cook 8–10 minutes until softened. Stir in garlic and cook 1 minute.
Sprinkle in flour, stir to coat vegetables, and cook 1 minute. Deglaze with a splash of broth.
Add remaining broth and macaroni. Simmer 5–7 minutes until pasta is al dente.

Stir in heavy cream and shredded cheddar until smooth. Return beef to the pot and heat through.
Adjust seasoning and serve hot with toppings of choice.